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Supreme Garnish

This is made up of rice, fowl and truffles, seasoned and cooked as follows: Wash thoroughly two ounces of rice, drain and put it into a saucepan with two breakfast cupfuls of white broth or stock. Pound the flesh from the wing of a cooked fowl in a mortar, add to it the rice, season with a tablespoonful of salt and one teaspoonful of white pepper and cook over a moderate fire for thirty minutes; strain through a fine hair-sieve, return it to the saucepan, add half an ounce of butter and three tablespoonfuls of cream, and warm slowly on the stove without boiling. Arrange this garnish in an artistic crown-shape round a hot dish, place the supreme in the center and ornament the garnishing with thin slices of truffles; dip a little meat-glaze over it with a light hair brush, and serve. Supremes of partridges, quails or sweetbreads can all be served with this garnish.